Place potatoes in a large pot and cover with cold water. You want about an inch to two inches of water on top of the potatoes. Bring to a boil and cook for 25-30 minutes, or until potatoes are soft when pierced with a fork. Drain and cool potatoes to room temperature. [You can always refrigerate your potatoes and finish them later in the day or the following day.]

When at room temperature (or cold), roughly cut the potatoes. I prefer my potato salad chunky as potatoes get all mashed up during the mixing. So, I recommend cutting your potato in half and the cutting those halves either into quarters or six pieces (depending on the size of your red potatoes).

Place into a large bowl and combine with the remaining vegetables/eggs. About an hour before serving, in a medium bowl, mix together mayo, yogurt, mustard, vinegar, dill, and horseradish. Mix your dressing into the salad and stir until everything is evenly coated.

[You can prep your salad and dressing a day before and let sit in the refrigerator, combining an hour before serving. Salad is best at room temperature to slightly chilled. It is summer, after all.]